An offer you can't refuse...

With the title of this post, I'm going all out here and suggesting, nay implying, nay claiming beyond a reasonable doubt, that even pasta-haters will eat this dish. I say this on the basis of extensive research with a number of subjects. (The number, in case you're wondering, is one. But hey, it was youngest son, and although he initially expressed doubt, he did polish off a sizeable plate of this.)

Moreover, I am suggesting, nay implying, nay out-and-out claiming that even arugula-haters will partake of this dish, and in fact that they probably won't even work out that there is arugula (also called rocket) in it, despite the fact that there is an entire bag of the stuff in there. This is partly because they are shoveling it so quickly into their mouths that the only remaining evidence to examine will be the sauce stains down the shirt-front; there will certainly be nothing left on the plate. Why so convinced, I hear you ask? Well, because my pool of a large number of test subjects put away two plates of this dish and then had the leftovers for lunch today. The large number, in case you feel like asking is again one, but it is oldest son, who is large, has a large appetite, and is an arugula-hater for sure.

So, all that remains for the chef is to rest comfortable in the knowledge that she (or he) got one over on two out of three kids, a worthy achievement for sure, and to worry about whether there will be enough left for her.

Rotini with Sausage and Arugula
Serves 6-8

1lb rotini
olive oil
1lb sweet Italian sausages, casings removed
1 7oz pack fresh arugula/rocket, coarsely chopped
2 small onions, finely chopped
2 tsp dried oregano
4 garlic cloves, minced
1 28 oz can crushed tomatoes
1 tsp granulated sugar
1/2 tsp ground black pepper
salt to taste
grated parmesan cheese

1. Cook rotini according to directions until al dente, then drain, reserving 2 cups of the cooking liquid. Set aside.
2. Heat a large skillet over a medium-high heat and add sausage to pan. Cook for about 5 minutes, breaking the sausage up, until it is beginning to brown.
3. Add the onion, 2 cups of the chopped arugula, oregano and garlic and cook for a further 2 minutes, stirring frequently.
4. Add the reserved cooking liquid, crushed tomatoes, sugar, pepper and salt to taste. Bring to a boil, then add the pasta and stir to combine.
5. Cook for a further 2 minutes, then stir in remaining arugula.
6. Serve topped with grated parmesan.